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curries

i really love making my own curries but they never taste the same as the takeaway ones, does anyone have an idea on how to achieve authentic taste? thanks.

lea83 Sat 09/08/08 19:18

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Jugglering
Sat 09/08/08
19:34

I do have some *curry recipes* but I know what you mean about them not tasting the same... trouble is - have you seen just how much ghee is actually used in the takeaways ? Just ensure you have some curry left over, put it in the fridge and the following morning have a peek at the solid layer of fat sitting on the top of the dish.....

I fry up a large quantity of chopped onion (about a pound) in some ghee for at least 20 minutes over a low heat, then add 2 tsp cumin seed, 4 cloves of crushed garlic and a piece of fresh ginger, finely chopped. After frying for about a minute, I add 4 tbsp tomato purée, stir it in well then add 1 tsp chilli powder, 2 tsp paprika, 1 tsp salt and 1/2 tsp turmeric. Once again, fry for a minute or so then add a cup of water. Simmer the mix for about 10 minutes (add more water if it starts to burn) on a gentle heat then increase the heat, stir well and let the water evaporate off. At this point I add whatever vegetables I am making a curry with (eg cubes of raw potatoes), fry them in the curry sauce for a few minutes, then add more water (enough to achieve the thickness I want), then simmer until the potatoes are cooked.

jack daniels
Sat 09/08/08
20:01

Home made curries and the ones catering for restaurants are 2 completely different things.
Some of the indian pastes are very good - almost authentic.

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